Party Menu – Refreshing Yogurt Rice
Yogurt rice is the most relishing recipe I discovered after coming to South India. Till then curd was just a tall glass of Lassie or a delicate dessert Srikhand. Only after getting married I did come to know that the humble Curd can also be transformed into a very delicious and healthy meal! And like my hubby for many people down here, no meal is complete without a small ladle of creamy curd rice. Quite easy to make this refreshing dish adorns many a lunchboxes of office goers and school kids.
- 1 kg rice
- 2 cups of milk
- Water to cook the rice
- salt as desired
- 1/2 cup of fresh curd or Yogurt
- For Seasoning;
- 2 tbsp of Cashew
- 1 tbsp of Almonds
- 2 tbsp of Raisins
- 2 tsp. of Mustard seeds
- 4 tsp. of De husked Black Urad dal
- 2 tbsp of Ghee or oil
- A few sprigs of Curry leaves
Method: Wash the rice thrice with clean water. Take the small variety of rice which gives a good texture to the curd rice. Cook the rice in a pressure cooker for a few minutes extra than the normal cooking time.
Open the pressure cooker and let it cool a little. Mash the rice with a ladle or masher when it is still a little hot. This will ensure that the rice release starch becomes creamy in consistency..
Add salt and the milk in the rice and mix well. Do not add the curd at this stage, else the dish will become sour at the time of serving.
Heat the oil and splutter mustard seeds and the urad dal. Add the curry leaves and all the nuts and dry fruits in it. Take the seasoning off the stove, and pour it over the rice mix.
Add grapes, pomegranate seeds and grated carrots for exotic look and healthy yogurt rice. I did get all these colorful fruits and kept them safely in my refrigerator. But totally forgot to add them into my curd rice 🙁 Some of the drawbacks of marathon cooking I suppose, I need to be more organized and eat more almonds for better memory for my next marathon cooking 🙂
Check out the other recipes for the party here;